Spicy Coleslaw
Spicy coleslaw. Why is this not a more popular thing? Why just have the boring, standard coleslaw when you can make this spicy number for a change? I honestly couldn’t stop eating it the first time I made it!
Originally published August 4, 2012.
Right off, I have to admit that I never planned on making this to post the recipe. In fact, I hadn’t planned to make spicy coleslaw at all.
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I had half a cabbage to use, so I just chopped it up and coleslaw seemed the easiest plan. I didn’t even shred the cabbage nicely, so it’s not very pretty! (The original photo is the one below, but I’ve re-shot the rest of them.)
Here’s the reason I shared it: this spicy coleslaw was so delicious, I couldn’t stop “taste-testing” it! I honestly must have eaten half the bowl!
LOVE cabbage like I do? Try this incredibly delicious Italian cabbage casserole
with lots of mozzarella cheese!
After chopping the cabbage and carrots, I thought it needed something other than the usual bit of mayo (I cannot stand the stuff on its own or in sandwiches).
I always add lots of vinegar to my coleslaw, regular potato salad, and Korean potato salad, so that was a given. However, I remembered I had just bought a bottle of milder green pepper Tabasco sauce, which I’d recently tasted at a friend’s house and loved it!
Here’s another side dish you may enjoy, green garlic potato salad
So, I added some. Okay, I added quite a bit, and the flavor of the spicy coleslaw was fantastic!
This is one of those “recipes” that is just a rough guide. Honestly, the amounts are so fluid, you really can’t mess it up. Make it how you like it with more mayo, or less vinegar. Just don’t skip the salt, it really adds a lot of flavor.
Spicy Coleslaw
Recipe by Christina Conte serves 6
PRINTABLE RECIPE BELOW
Ingredients
- cabbage
- carrots
- mayonnaise
- yellow mustard (mild)
- vinegar
- McIlhenny’s Green Pepper Tabasco
- celery seed
- salt
- black pepper
Place all the ingredients in a large bowl.
Mix everything together.
Refrigerate the spicy coleslaw for at least an hour before serving (if you can wait that long).
If you like spicy food, check out my penne arrabbiata recipe, too!
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Spicy Coleslaw
Ingredients
- ½ head cabbage (shredded)
- 3 carrots medium size (shredded or julienned)
- 2 Tbsp mayonnaise real
- 1 tsp yellow mustard mild
- 2 Tbsp vinegar I used apple cider vinegar
- 2 tsp McIlhenny’s Green Pepper Tabasco if you can't find this, try a couple of squirts of the original
- ¼ tsp celery seed couple of shakes
- ⅛ tsp salt to taste
- ⅛ tsp black pepper (OPTIONAL, to taste)
Instructions
- Mix everything together, using as much hot sauce as desired.
- Refrigerate for at least an hour before serving (if you can wait that long).
Notes
- Refrigerate before serving for best results.
Nutrition
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Oh, this does look really, really good Christina! I LOVE that you have a minimal amount of Mayo, whereas many Mayo-based Coleslaw recipes use way too much and I find that the Coleslaw is just swimming in Mayo – so not appealing to me. I like it more on the “drier” and yours looks just perfect! Thanks for sharing and Happy Fourth!
Exactly, Lina! Let me know how you like it and Happy Independence Day to you, too!
We’re having our nephew and his wife over next week. We haven’t seen them in a few years. I was going to make potato salad and a crock pot something, since we will be eating outside and I thought about coleslaw, so I really have to try this. Ours is a bit more boring, just the cabbage and apples. (My husbands version) I’ll let you know how it turns out, he’s not much on hot, spicey food, so I’ll keep it a little lighter.
PS I made the sausage rolls for a small Scottish family reunion a couple of weeks ago and they were all gone by the end of the evening.
Happy 4th, Rose! I think you’ll like the cole slaw, and yes you can choose how much hot sauce to add, but the green Tabasco is milder to start with. I love it! Glad everyone loved the sausage rolls, too!